Crispy Chilli Stir-fry with ‘Beefy’ Soy Strips Recipe
Show more
Is there anything quite as alluring as a sticky, sweet, and savoury sauce? It transforms these soy strips into a mouthwatering, moreish dish that may just have you licking your plate clean.
You will need
Serves 2
- 2/3 bag TVP strips
- 3 cups hot vegan beef style stock
Marinade:
- 1 teaspoon minced ginger
- 2 tablespoons dark soy sauce
- 1 tablespoon sesame oil
Sauce:
- 1/4 cup tomato paste
- 1/3 cup soy sauce
- 1/4 cup brown sugar or maple syrup
- 1 teaspoon minced ginger
- 2 teaspoons minced garlic
- 1 teaspoon minced red chilli paste
- 1/4 cup rice vinegar
- 1 red capsicum, diced
- 3 spring onions, sliced
- 1 tablespoon sweet chilli sauce (optional)
- 1/3 cup cornflour
- Oil for frying
Recipe: Rebecca Veale
Directions
-
Step 1
Place the TVP strips into a bowl, add the vegan beef-style stock and stir to combine. Leave for 15 mins until the TVP has rehydrated and drain.
-
Step 2
Mix the marinade ingredients together until well combined, and add in the TVP, mixing to coat it in the marinade.
-
Step 3
Add the cornflour to the strips and toss until fully coated.
-
Step 4
In a wok, heat the oil and put the strips in to fry, separating them as much as possible.
-
Step 5
Fry until crisp and lightly browned on both sides, then drain on some paper towel.
-
Step 6
Using the same wok (no need to clean), cook the chopped capsicum and spring onions in 1 or 2 tablespoons oil for 1 minute until crisp. Add in the remaining sauce ingredients, mix to combine, and bring to a simmer.
-
Step 7
Add the TVP strips into the wok and stir through until everything is sticky and coated.
-
Step 8
Serve over a bed of rice (or noodles) and garnish with fresh spring onion.
Did this hit the spot? Thank you!
Rate it to help others find new favourites! Your rating helps give the best recipes a boost.
Select a star to rate the recipe
Recipe: Rebecca Veale
More recipes like this
